1. Preheat and Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix chocolate cookie crumbs with melted coconut oil until well combined.
3. Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.

2. Make the Cheesecake Filling:

4. In a large bowl, whisk together Greek yogurt, maple syrup, and vanilla extract until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Divide the yogurt mixture evenly into two bowls.
7. Stir the melted dark chocolate into one bowl until fully incorporated.

3. Prepare the Strawberry Swirl:

8. In a small saucepan, combine strawberry puree, honey, and lemon juice.
9. Cook over medium heat for about 5 minutes, stirring occasionally, until slightly thickened. Let cool slightly.

4. Assemble the Cheesecake:

10. Pour the chocolate yogurt mixture over the crust, spreading it evenly.
11. Spoon small dollops of the strawberry mixture over the chocolate layer.
12. Gently pour the plain yogurt mixture over the top.
13. Using a knife or skewer, swirl through the layers to create a marbled effect.

5. Bake and Chill:

14. Bake for 45-50 minutes, until the center is set but still slightly jiggly.
15. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
16. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

6. Serve and Enjoy:

17. Slice and serve chilled. Optionally, drizzle with melted chocolate or top with fresh strawberries before serving.